📝 About This Recipe
A quintessential icon of the American diner, the Patty Melt is the soulful marriage between a cheeseburger and a grilled cheese sandwich. Born in the mid-century California food scene, this masterpiece features a juicy beef patty, sweet caramelized onions, and melted Swiss cheese held together by buttery, toasted rye bread. Its magic lies in the contrast of the crunchy, golden-brown crust and the savory, melt-in-your-mouth interior.
🥗 Ingredients
The Onions
- 2 large Yellow onions (thinly sliced into half-moons)
- 2 tablespoons Unsalted butter (for sautéing)
- 1/2 teaspoon Kosher salt
- 1 tablespoon Water (to deglaze the pan)
The Secret Sauce
- 1/2 cup Mayonnaise (high-quality brand preferred)
- 2 tablespoons Ketchup
- 1 tablespoon Sweet pickle relish
- 1 teaspoon Yellow mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Smoked paprika
Burgers and Assembly
- 1.5 pounds Ground chuck beef (80/20 lean-to-fat ratio for maximum juiciness)
- 8 slices Rye bread (thick-cut seeded or marbled rye)
- 8 slices Swiss cheese (thinly sliced for better melting)
- 4 tablespoons Unsalted butter (softened, for the bread)
- 1 tablespoon Vegetable oil (for searing the beef)
- 1/2 teaspoon Garlic powder
- to taste Black pepper (freshly cracked)
👨🍳 Instructions
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1
Start by caramelizing the onions. Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the sliced onions and salt.
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2
Cook the onions slowly, stirring occasionally, for 30-35 minutes until they are a deep jammy brown. If they look dry or start to burn, add a tablespoon of water to deglaze the pan.
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3
While the onions cook, prepare the secret sauce by whisking the mayonnaise, ketchup, relish, mustard, Worcestershire sauce, and paprika in a small bowl. Refrigerate until ready to use.
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4
Divide the ground beef into 4 equal portions (6 oz each). Shape them into oval patties that roughly match the shape and size of your rye bread slices.
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5
Season both sides of the beef patties generously with kosher salt, black pepper, and a pinch of garlic powder. Press the center slightly thinner than the edges to prevent bulging.
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6
Heat a large cast-iron skillet or griddle over medium-high heat with a tablespoon of oil. Once shimmering, add the patties.
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7
Sear the patties for 3-4 minutes per side until a dark, crusty bark forms. Remove the patties from the pan and set aside on a plate; wipe the skillet clean of excess grease.
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8
Generously butter one side of each bread slice with the softened butter.
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9
Place 4 slices of bread, buttered-side down, into the clean skillet over medium heat.
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10
Build the sandwiches: Spread a layer of secret sauce on the bread, then add a slice of Swiss cheese, the cooked beef patty, a generous spoonful of caramelized onions, and a second slice of cheese.
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11
Top with the remaining bread slices, buttered-side facing up. Press down gently with a spatula to ensure contact.
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12
Grill for 2-3 minutes per side, flipping carefully, until the bread is golden-brown and the cheese is completely melted and gooey.
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13
Remove from the pan, let rest for 1 minute, then slice diagonally and serve immediately.
💡 Chef's Tips
Use 80/20 ground chuck; anything leaner will result in a dry sandwich that lacks flavor. Don't rush the onions—true caramelization takes time and is the key to the authentic sweet-and-savory profile. Match the patty shape to your bread; since rye is usually oval, your patties should be too for maximum 'edge-to-edge' coverage. Butter the bread all the way to the edges to ensure a perfectly uniform golden crunch. If the bread is browning too fast before the cheese melts, cover the pan with a lid for 30 seconds to trap the heat.
🍽️ Serving Suggestions
Serve with hot, crispy crinkle-cut fries or classic tater tots. A side of crunchy dill pickle spears is essential to cut through the richness. Pair with a thick chocolate malt or a cold cream soda for the full diner experience. A simple vinegar-based coleslaw provides a refreshing, tangy contrast to the melted cheese. For a spicy kick, serve with a side of pickled jalapeños or extra secret sauce for dipping.